Quinoa Breakfast Pilaf

Step into a world of delectable simplicity with Quinoa Breakfast Pilaf, a visually stunning and nutritious morning delight that lets the flavors of its ingredients shine. This wholesome recipe showcases the ivory quinoa, a versatile and gluten-free grain that takes center stage in this meal. The combination of pineapple juice and lemon juice infuses a vibrant burst of tangy sweetness, perfectly complementing the juicy pomegranate seeds. With the delightful additions of fresh mint, roasted cashews, and toasted coconut flakes, this breakfast pilaf becomes a symphony of tastes and textures, making it not only a treat for your palate but also a feast for your eyes.

YIELD: This recipe yields 4 servings

INGREDIENTS:

• 1 cup (235 ml) water
• 1 cup (235 ml) unsweetened pineapple juice, plus more for serving
• 1 cup (170 g) dry ivory quinoa, rinsed and drained
• 2 tablespoons (30 ml) pure lemon juice
• 1 cup (150 g) pomegranate seeds (see Recipe Notes)
• Orange zest, to taste and optional
• 2 tablespoons (11 g) minced fresh mint, optional
• 1 cup (140 g) dry roasted whole cashews, coarsely chopped (see Recipe Notes)
• 1/2 cup (30 g) toasted unsweetened coconut flakes (see Recipe Notes)

INSTRUCTIONS:

1. In a saucepan fitted with a lid, bring the water and pineapple juice to a boil.
2. Add the rinsed and drained quinoa to the saucepan, lower the heat, and simmer the mixture covered until the liquid is absorbed and the quinoa becomes tender. This usually takes about 15 to 20 minutes. Let it stand for 5 minutes, then fluff the quinoa with a fork and set it aside to cool to room temperature.
3. In a medium bowl, gently fold the lemon juice, pomegranate seeds, and optional orange zest into the cooked quinoa.
4. Divide the Quinoa Breakfast Pilaf into 4 portions and top each portion with 1 1/2 teaspoons of minced fresh mint, 1/4 cup (35 g) of coarsely chopped roasted cashews, and 2 tablespoons (8 g) of toasted unsweetened coconut flakes.
5. Drizzle a little warm or cold pineapple juice over each portion to enhance the flavors and serve immediately.

RECIPE NOTES:

• For an extra touch of sweetness, you can add 1 tablespoon or more (20 g or more) of pure maple syrup or agave nectar to the cooked quinoa.
• If you desire a creamier texture, gently stir in a bit of vegan yogurt (plain or vanilla, unsweetened or not) into the pilaf before serving.
• To toast coconut flakes, preheat the oven to 325°F (170°C, or gas mark 3). Spread the flakes on a baking sheet and bake until golden brown and fragrant, stirring occasionally to prevent burning, for about 10 minutes. Allow the toasted coconut flakes to cool before using.
• For roasted cashews, preheat the oven to 325°F (170°C, or gas mark 3). Spread the cashews on a baking sheet and roast until golden brown and fragrant, stirring occasionally to prevent burning, for about 15 minutes. Let the roasted cashews cool before adding them to the pilaf.
• Feel free to substitute some or all of the pomegranate seeds with cubed fresh pineapple, mango, or chopped slices of orange to explore different flavors and textures.
• This pilaf can also be enjoyed with other grains; try combining half of the quinoa with 1 cup (174 g) of cooked millet for a delightful variation as shown in the photo.